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No Campfire S'mores

In the Summer ’08 issue of Cottage Life, we adapted Chef Olaf Mertens’ recipe for homemade marshmallows (“Mr. Stay Puft from Scratch,” On the Waterfront). Here’s our version of his marshmallow recipe along with his full recipe for s’mores, as it appears in Olaf’s Kitchen: A Master Chef Shares His Passion (John Wiley and Sons, 2008), for when you don’t have a campfire handy and are feeling ambitious.

Marshmallows

1 1/2 envelopes
unflavoured gelatin
1/2 cup water (125 ml) (divided)
1 1/4 cups sugar (425 ml)
1/4 cup corn syrup (175 ml)
1 tsp vanilla extract (5 ml)
1/4 tsp salt (1 ml)
Icing sugar

Oil a 9" x 9" (23 cm x 23 cm) dish, then line bottom with parchment paper, oil the paper, and dust with icing sugar.

In a mixing bowl, sprinkle gelatin over 1/4 cup (60 ml) water and let stand to soften.

In a medium saucepan, combine sugar, corn syrup, and remaining 1/4 cup (60 ml) water. Bring to a boil over medium-high heat, stirring frequently.

Pour mixture over gelatin. With electric mixer, beat on high for 10 minutes, or until light and fluffy. Add vanilla and salt, and beat for1 minute more.

Pour into prepared pan and refrigerate for at least 3 hours.

Run a thin knife around edges of dish and invert onto a cutting board dusted with icing sugar. Peel off paper. Sift icing sugar into a large bowl. With a pizza cutter, cut 1 1/2" (4 cm) strips off marshmallow sheet. Toss strips in icing sugar, then cut into squares. Toss squares in icing sugar. (Marshmallows will keep in an airtight container for up to 1 week.)

For s'mores, preheat the boiler. Place the cut shapes on a baking sheet lined with parchment paper and quickly toast the marshmallows. Don't take your eyes off them—just as over a campfire, they will burn quickly.

Chocolate Crumble

1/2 cup white chocolate, cut into pieces (125 ml)
1 tbsp white sugar (15 ml)
1 tbsp brown sugar (15 ml)

Preheat the oven to 350°F (170°F).

Place the chocolate pieces on a baking sheet lined with a non-stick baking sheet pad and bake for 4 to 7 minutes, or until chocolate is golden brown. Watch carefully: chocolate can burn very quickly. Remove from oven; allow to cool and set.

Break the chocolate into crumbles.

Combine the white and brown sugars and toss with the crumbled chocolate.

Chocolate Paté

1 1/2 cups whipping cream (375 ml)
2 cups semisweet chocolate (500 ml)
4 oz crème de cacao (112 g)
2 oz dark rum (56 g)
8 graham crackers

In a small pot over medium heat, simmer the cream until very warm, but not boiling. Whisk in chocolate, liqueur, and rum. Set aside and allow mixture to set to a peanut-butter-like consistency, then spoon generously onto 4 graham crackers. Top each with another graham cracker. Set aside.

Spun Sugar Cage

3 cups sugar (750 ml)
2 cups water (500 ml)

Take 2 dinner forks and tape them together with prongs facing outwards.

In a small pot over medium-high heat, simmer the sugar and water until mixture has caramelized and temperature reaches 223°F to 225°F (106°C to 107°C) on a candy thermometer.

On a tabletop, over a 2'-long (60 cm) sheet of parchment paper, dip the forks into the hot sugar and pull quickly straight over the paper to form approximately 12"-long (30 cm) threads of gold. Keep adding hot sugar to the forks and run back and forth to make a mound of about 12 to 15 threads. While threads are still warm, cut into quarters, giving you 4 strips. Roll into a cone shape. Put the 4 cones aside to set.

Hold the cone in one hand and place the chocolate-smothered graham crackers inside, add toasted marshmallows, and top with Chocolate Crumble.

 

- Created by Chef Olaf Mertens, author of Olaf’s Kitchen: A Master Chef Shares His Passion (John Wiley and Sons, 2008)